Reviewed: Jan. 23, 2012

Love this. Tender juicy meat and wonderful flavor for the gravy.

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Reviewer:

burnscreek

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

I followed the recipe exactly with the only tweak being more garlic. Absolutely delicious. Did a 4lb pork loin the first time and this time only doing 1 1/2 lb. And making pierogies to go with it.

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Reviewer:

Bren

Cooking Level: Intermediate

Home Town: Hermann, Missouri, USA

Reviewed: Dec. 30, 2011

So tender and flavorful. Excellent way to cook the pork!

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Reviewer:

LV2COOK

Home Town: Brooklyn, New York, USA

Reviewed: Dec. 5, 2011

This is great, so simple and delicious! I used 3 lbs. of boneless country style ribs, making sure to trim off the extra chunks of fat. I definitely left enough on for flavor. It only took about an hour and I served it with whole grain rice and asparagus. The whole family cleaned their plates! Thank you for an easy and tasty recipe!

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Reviewer:

SUNNYD203

Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

Reviewed: Nov. 5, 2011

According to my incredibly picky teenage daughter, this pork is amazing! We all loved it and I'll definitely be making it again. The recipe is perfect as it is and I wouldn't make any changes to it. Thanks Ken!

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Reviewer:

mamacita

Reviewed: Sep. 4, 2011

I will use this recipe again and thought the meat was nice and tender and had good flavor. It wasn't over the top but good enough to use as a change in the way I normally cook it. It is more for the family, in my opinion, vice company as it's appearance is more like "comfort" food than elegant for a special occasion. I used pork loin chops.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Jun. 20, 2011

This was so good, even as leftovers. My husband's observation - "I think you've figured out what rosemary is for."

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Brigand13

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: Garland, Texas, USA

Reviewed: Jun. 4, 2011

Followed the recipe closely, used half the salt listed and a boneless pork loin roast (not a tenderloin). Pork was not very tender. The brown buttery kernels were quite yummy. Not sure if I would try this again.

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Reviewer:

beezus

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Woodbury, Connecticut, USA

Reviewed: May 22, 2011

Try adding a couple of bay leaves and a couple of pinches of nutmeg!!

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Reviewer:

gadenbaby

Reviewed: May 2, 2011

My ex-boyfriend made something similar awhile back so I couldn't believe it when I saw the recipe. This totally delivers - the pork is so tender and the gravy is flavorful! I halted the cooking and then started up again to reheat - and it was still great! My only complaint is that the gravy was a little on the sweet side - but that may have been my fault with the reheat and the effect it had on the rosemary. Will make again for sure and this time for a dinner party! Sure to be a crowd pleaser! Follow the recipe exactly for best results - thanks Ken!!

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